Category: Holiday Good Eats

Posted in Holiday Good Eats, Side Dish

For the Relish Tray…Spicy Pickled Brussels Sprouts

Posted on by Northerly Nosh

I was at the Mill City farmers market in downtown Minneapolis a few weeks back and tried Pickled Brussels Sprouts for the first time. Very nummy! They would make a great addition to any Thanksgiving relish tray.

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Spicy Pickled Brussels Sprouts

Makes 2 pints

1 pound brussels sprouts
1 habanero pepper
1-1/4 cup white wine vinegar
1-1/4 cup water
1 Tbsp sea/pickling salt
1/2 tsp whole cumin seed
1 tsp whole fennel seed
1 tsp whole coriander seed

Clean and wash brussels sprouts (cut larger sprouts in half).

In a large-sized, non-reactive pot, combine water, vinegar, and salt. Bring to a boil.

Divide remaining ingredients between 2 (hot, sterilized) pint jars. Tightly pack brussels sprouts into jars leaving approximately an inch head space.

Pour hot brine over sprouts, leaving 1/2 inch headspace.

Wipe rims, apply lids and rings (finger tight). Process in a hot water bath for 10 minutes.

Remove from heat, let jars sit in canner for an additional 5 minutes to prevent syphoning.

Remove from canner, let cool for 12-24 hours on a folded towel on the counter top.

Let set in a dry and cool place for at least 2 weeks before consuming.

Hope you enjoy these as much as I do!

Posted in Dessert, Holiday Good Eats

Secret Family Recipe…My Grandma’s Flaky Pie Crust

Posted on by Northerly Nosh

SYLVIA’S SECRET PIE CRUST

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Sylvia shared her secret ingredient to making homemade pie crusts to the Facebook world. The crusts are unfailingly flaky and light, so I thought everyone enjoy!

Click here to watch my aunt make this delightful pie crust!

2-1/2 cups all-purpose flour
1/2 teaspoon salt
1 teaspoon baking powder (Sylvia’s secret ingredient)
1 cup shortening, chilled
4, 5, or more Tablespoons ice water

Mix the flour, salt, and baking powder together in a bowl. With a pastry blender, cut in the cold shortening until the mixture resembles coarse crumbs. Drizzle 4-5 tablespoons ice water over flour. Toss mixture with a fork to moisten, adding more water a teaspoonful at a time until the dough comes together.

Gently gather dough into a ball. Wrap in plastic wrap, and chill for 20 minutes before rolling. Roll out dough, and put in a pie plate and finish your pie according to directions. For a baked shell: bake in the preheated oven approximately 8 minutes or until just turning golden around edges.

Makes 2 pie crusts.

Posted in - Meatless, Holiday Good Eats, Side Dish

Happy 4th of July!: MARINATED GREEN BEAN SALAD

Posted on by Northerly Nosh

MARINATED GREEN BEAN SALAD

This salad is wonderful for a picnic since it can be served at room temperature.

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1 lb. fresh green beans
2 tbs flat leaf parsley, chopped
8-10 basil leaves, chopped
1 tbs fresh oregano OR equivalent amount of mixed dry Italian seasoning
5 tbs red wine vinegar
2 tbs onion, chopped
2 cloves garlic, minced
1/3 cup extra virgin olive oil
salt and pepper to taste
Kalamata olives (optional)
Goat cheese (optional)

Prep Day: Put herbs, onion and garlic into a large bowl. Rinse the green beans and snap off ends. Drop them into boiling water just until they begin to get tender, 2 to 3 minutes. Drain and add them to the bowl while still hot. Mix all ingredients together. Let cool. When room temperature, refrigerate until ready to serve, up to 4 or 5 days.

Serve Day: Add the olive oil, salt and pepper just before serving, tossing well to combine. Salad can be served cold or at room temperature. If desired, you can also toss in some crumbled goat cheese and Kalamata olives.